How to make it

  • Preheat oven to 350F. To make the base, combine oreo crumbs, sugar and salt. Pour the melted butter overtop and stir to combine well. Grease a 20cm (8-inch) spring form pan and line the base with non-stick baking paper. Press the biscuit mixture over the base and bake for 10 minutes, remove from oven and set aside. To make the filling begin by combining water and chopped cherries in a small sauce pan. Place over medium heat and cook until almost all of the liquid has evaporated. Remove from the heat, add the rum and light it on fire! Let the flames die on their own and then pour the mixture into a bowl to cool. Melt the chocolate either over a double boiler or in the microwave, set aside. Mix the cornstarch with the water to make a smooth paste. Process the cream cheese in a food processor until smooth. Add the cornflour mixture, ricotta, eggs, sugar and vanilla and process until smooth. Pour half of the mixture into another bowl and stir in the cherries to mix. Pour this over the oreo crust. With the other half still in the food processor, add the cocoa and chocolate and process until smooth. Pour this mixture over the cherry-vanilla mixture and bake for 1 hour and 10 minutes or until set. Refrigerate until cold. Serve cut into wedges with thick double cream. Serves 8.
  • I also added some chopped dark chocolate and a cherry jam glaze to the top.

Reviews & Comments 4

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  • alp26 9 years ago
    Very nice. Looks fantastic. I love cheesecake, cherry and rum. Life is good. I'll try it out
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    " It was excellent "
    danadooley ate it and said...
    Wow, a great recipe and gorgeous presentation, with pyrotechnics thrown in! lol What more could a cheesecake lover want? This gets my 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    Great recipe
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  • debra47 11 years ago
    Wow! What a recipe.
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